One interesting fact I discovered from Harvesting History is Emperor Tiberius loved parsnips so much he had them grown in the cooler French climate and then conveyed to Rome. Not to be outdone, the parsnip has also been consumed since ancient Roman times.
Optional: drizzle honey over the parsnips. Cut parsnips into 2-3 inch pieces, and place in a large bowl with the oil and salt. Hieroglyphs from ancient Egypt describe the use of honey in a variety of dishes and during mummification. 1lb/ 450g parsnips 2 tablespoons light olive oil teaspoon salt 1 tablespoon liquid honey (optional) Instructions Preheat air fryer to 400F/ 200C. In fact, an 8,000 year old cave painting found in Spain, portrays two people foraging for honey. Therefore, I whipped up a super fast creamy garlic horseradish sauce and I had the perfect appetizer or snack. I always think that vegetables cut and prepared like French fries deserve a dipping sauce. Habanero honey provided the perfect balance of sweet and spicy to complement the earthy parsnip flavor. I was so excited by the result of this fast, easy, recipe (I made these while I was warming up soup for lunch-it’s that easy!) that I called my mom to stop by and taste. It is available online or for local residents at LowCountry Olive Oil. This particular hot honey is from Georgia.
I always marvel how different each honey tastes depending on where it was harvested and what plants the bees visited. I love honey and collect it from various locations. It’s getting to the end of winter root vegetable season in South Carolina, and I have been racking my brain for creative ways to prepare and serve them! I stumbled across a bottle of Red Clay Barrel Aged Hot Habanero Honey in my cabinet and decided to experiment with some parsnips from my CSA share through Legare Farms. A Recipe for Hot Honey Roasted Parsnips with a Creamy Garlic Horseradish Dip.
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